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Caponata
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Rating: 4.0/5 (24 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Mediterranean
     Serving Size: 20 - Change
Nutritional Facts
Servings Per Recipe: 20

Amount Per Serving
Calories 140
% Daily Value**
Total Fat 13g
20%
Saturated Fat 2g
3%
Unsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 510mg
21%
Total Carbohydrate 6g
2%
Dietary Fiber 3g
11%
Sugars 3g
Protein 1g
Vitamin A  3%Vitamin C  4%
Calcium  2%Iron  4%
Potassium  5%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caponata

Recipe Tags: Vegetable Recipes

Date Added: February 28, 2015
Delicious for both vegetarians and non-vegetarians, this is a simple way of achieving that authentic Sicilian taste.

Ingredients:

2 Eggplants large
1 tablespoon Salt
3/4 cup Olive Oil
2 Garlic cloves crushed
2 Onions chopped
1 Plum Tomatoes can
3 Celery stalks diced
1 Olives can pitted
12 oz Olives
1/4 cup Capers
1/2 cup Pine Nuts
1/4 cup Red Wine Vinegar
2 tablespoons Sugar
Salt to taste
Pepper to taste
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Directions:

1. Wash and cube unpeeled eggplant.

2. Salt and let stand 1 hour. Squeeze dry. Saute in oil until soft.

3. Remove. Saute onions and garlic in same oil. Add tomatoes, olives, and celery.

4. Cook until tender 15 minutes. Add eggplant, capers, and pine nuts.

5. In another pan heat vinegar and sugar. When dissolved, pour over eggplant.

6. Season to taste and cook an additional 20 minutes.

7. Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Eggplant, Tomato, Sulfites, Garlic, Natural Sweeteners, Celery, Vinegar, Onion, Olive Oil allergies.
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